Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, spicy tomato mussels with feta: mydia saganaki ♥️. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have spicy tomato mussels with feta: mydia saganaki ♥️ using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Take fresh mussels, cleaned
- Prepare ripe tomatoes
- Prepare garlic cloves
- Prepare red chili
- Prepare Olive oil
- Make ready tomato paste
- Take dried oregano
- Get white wine
- Take Black pepper
- Get f feta
- Make ready sprigs of parsley
- Take sprigs of dill
Instructions to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Prepare the mussels first by rinsing them under cold water. If any are broken or don’t shut when you gently tap them it means they’re dead, so discard them. Pull any beards off of the shut mussels. Leave them in the fridge until you are ready to cook them.
- Finely chop the tomatoes and keep to one side. Peel and finely slice the garlic.Halve, deseed and finely slice the chilli.
- Place a pot large enough to hold all the mussels on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the garlic and chilli and fry for a minute or two until lightly golden.Stir in the tomato purée, oregano and the chopped tomatoes and fry for 10 minutes, until soft and sticky. Add the white wine and bring to the boil, then reduce slightly and leave to simmer for 10 minutes, until it has almost cooked away.
- Add the prepared mussels, cover with a lid and leave to cook for 5 minutes, until they have all opened. Discard any that don’t open at all. Finish with a good pinch of pepper and crumble over the feta. Finely chop the herbs, scatter over and serve straight away.
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